Baked Fillet of Hake with Prawns, Cream Curry and Coriander Sauce
- 1 Litre Millac Gold Single
- 180g Lakeland Dairies Butter, cold & diced
- 400g Hake Fillet - Skinless and boneless
- 400g defrosted Prawns
- 600g Shallots, diced
- 100ml Lemon juice
- 10g Sugar
- 30g Ground Cumin
- 8g Ground Coriander
- 8g Garam Masala
- 4g Cayenne Pepper
- 15g Ginger, grated
- 30g Coriander, chopped
- 300ml Natural Yoghurt
- Salt, season to taste
- Black pepper, season to taste
Place the shallots in an ovenproof dish, place on the folded fish fillets and prawns and store in the fridge.
Mix all the spices, ginger, lemon juice and sugar with the Millac Gold Single and the natural yoghurt.
Pour over the fish, cover with foil bake for 7 minutes on 170°C.
Remove from the oven, remove the fish from the sauce and place on a warm serving dish.
Put the liquid in a small pan over a gentle heat; add the Lakeland Dairies Butter which enriches the sauce. Check the seasoning, add the fresh coriander and pour over the fish and serve.